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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 220.1
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 217.1 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 7.2 g
  • Protein: 9.4 g

View full nutritional breakdown of Fabio Viviani's Pasta e Fagioli Soup calories by ingredient
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Fabio Viviani's Pasta e Fagioli Soup

Submitted by: SFSU-GRAD


Number of Servings: 10

Ingredients

    3 tbsp. extra virgin olive oil
    2 carrots, diced
    1 onion, diced
    2 celery stalks with leaves, diced
    1 fennel bulb
    3 bay leaves, dried
    6 sprigs thyme
    ¾ lb. Borlotti beans
    pinch sea salt
    4 garlic cloves - grated
    2-3 quarts chicken or vegetable stock
    28 oz. can diced tomatoes
    pinch sea salt
    pinch fresh ground black pepper
    extra virgin olive oil for drizzling
    2 cups small shaped pasta
    20 fresh basil leaves

Tips

Beans 101- High in protein and virtually fat-free, these delicious pods are versatile and packed with nutrients. The secret to cooking dry beans without soaking them overnight? Choose smaller beans.


Directions

Heat a large cast-iron pot over medium heat. Add extra virgin olive oil.
Add carrots, onions, and celery and stir.
Meanwhile, dice fennel. Add to pot and stir.
Strip the thyme sprigs over the pot and discard sticks. Add bay leaf.
Sauté about ten minutes, or until the vegetables caramelize and start to soften.
Add Borlotti beans and grated garlic; stir.
Add stock, canned tomatoes, a pinch of sea salt and black pepper, and a drizzle of olive oil.
Stir, cover, and boil for one hour, or until beans are soft.
Add pasta and cook for five minutes. If you don't plan on serving the soup all at once, cook the pasta separately, and add to each bowl as you serve it. Otherwise, the pasta will soak up too much broth when stored.
Chop basil and add to pot. Stir thoroughly, and remove from heat.
Remove bay leaves and serve immediately.

Serving Size: 10

Number of Servings: 10

Recipe submitted by SparkPeople user SFSU-GRAD.






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